It was a snowy and cold day today, so for dinner today: I made spicy chicken tenders. Easy, delicious, warm and comforting! They are kid friendly, but let’s be honest — who doesn’t like chicken tenders when they look and taste something like this??

In batches, transfer your chicken batter into the ziploc bag with the seasoned flour. Shake well to combine.

Fry your tenders, in batches, until they are golden brown.

Tip: I get asked a lot how I get the crispy and crunchy on the end product so perfectly, and my guess would be ziploc should get the credit for it… that technique coats really well — whether it be chicken, seafood, or whatever you are working with.

Combine the butter and graham crackers. Press the mixture into the bottom [and across the lower sides if you would like] of your springform pan to form the crust.

Next, in a large bowl, beat your cream cheese until it is smooth. Add in the condensed milk and beat the mixture well [until it is evenly incorporated].

Next, add in the eggs and vanilla extract. Do not over beat the mixture, just enough until your mixture is smooth.

Coat your toffee bits with the tablespoon of flour. Why you ask? Read my tip down below why I do this.

Fold in about one cup of the toffee bits into the cheesecake batter.

Pour your cheesecake batter over your graham cracker based crust.

Sprinkle the top with the remaining toffee bits.

Bake for 60-70 minutes.

Let the cheesecake cool, and then either put the Caramel on top like I did… or drizzle on each individual piece as serving.

Tip: In order to make sure the toffee doesn’t sink to the bottom, coat your toffee with a little bit of All-Purpose flour. Trust me, newbie me had chocolate chips sink to the bottom once… but I turned it into a positive thing by having an extra layer of chocolate… who doesn’t like chocolate!